1. Whisk the milk and egg together in a small mixing bowl.
2. Combine the corn, zucchini, feta, spring onion, ricotta, creamed corn, chives and parsley in a separate bowl. Add the flour and season with a good pinch of salt and some pepper.
3. Add the egg mixture to the vegetables and stir until well combined.
4. Heat 2 teaspoons of the butter in a large non-stick frying pan over medium heat. Cooking 3–4 fritters at a time, spoon 1 tablespoon of the mixture into the pan for each fritter and use the back of the spoon to fl atten slightly. Fry the fritters for 2–3 minutes each side or until golden brown. Transfer to a plate lined with paper towel while you cook the remaining fritters. Add a little extra butter to the pan if the fritters begin to stick during cooking.
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